Cake

• 1
  Preheat oven to 325°F.
• 2
  Grease and flour the bundt pan. This step is essential in order to properly remove the baked cake, so be sure to do a thorough job.
• 3
  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 4
  Using an electric mixer, blend the butter until fully smooth.
• 5
  Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
• 6
  Add lemon zest and blend.
• 7
  While still mixing, add the eggs one at a time, with a few seconds of blending in between each egg.
• 8
  While slowly mixing, slowly add about half of the flour mixture. Then, pour in the vanilla and milk.
• 9
  Add the second half of the flour, and then the sour cream and lemon juice.
• 10
  Blend until all the ingredients are well incorporated.
• 11
  Pour or scoop batter into prepared pan, using a spatula to smooth the top as needed.
• 12
  Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
• 13
  Cool in the pan on a wire rack for about one hour or until the pan is cool (or just barely warm) to the touch.
• 14
  Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, firmly tap the bottom of the pan once, and then lift up pan.

Glaze

• 1
  Melt the butter in a medium sized bowl. Add powdered sugar and use a small whisk to combine.
• 2
  Add the lemon juice and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.